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Thursday, March 28, 2013

It does feel somewhat out of the routine, when it has been
almost one month and I haven’t updated
here.

But then there were many times I tried to write a post but
somehow ended in a block, author’s dilemma had struck me hard. Well I thought
perhaps it will take its own course, so I left writing it down. Anyhow it
seemed I have finally made it and here I am with this post. With Holi today, if
I don’t end up capitalize this opportunity, then something is wrong with me.
Hold on, no assumptions, we all were down with cough and cold for a while, and
it’s although a mere cough and cold , but it still knocks you down internally,
leaves you feeling miserable and then the chain reactions of falling sick,starts
in a family. And then top it up every work needs your support and has to be
done by you. Anyhow all’s well if ends up well and soon.

Officially it’s spring time here in UK, but we are far away
from seeing some real spring time. Last weekend it was very cold as compared to
other years in winter, perhaps one of the coldest days in this winter and this
weekend again, cold weather will cast shadow all over the holidays’ plans.

But Holi – a festival of colours, is synonymous with spring
time, with flowers blooming, trees loaded with spectacular bounties, sun
shinning and lots of colors in air. The whole atmosphere jazz up for you,
isn’t? With this positivism, one always tends to soak up the spirit these
festivals bring with it. And festivals in an Indian home mean lots of home-made
sweets and savory things. As you all know, being raised in a joint family, this
festival time one tends to feel home-sick. Anyhow tried to make some of the
things for the family although in very less quantity, just enough for couple of
us.

Thandai, namkin/nimki, besan ladoo, kaju fry, makhana fry
and our evening snack was ready. If you would have come to my home, perhaps you
should be getting these and also a special dahi vada chaat.

Make sugar syrup with 1 cup of sugar and ½ cup of water, add
according to your taste preferences.Even if you find the sugar syrup less
sweet, you can adjust later on while adding milk.Take it off and let it cool.

And make a smooth paste in mixer-grinder with other spice- 3-4
green cardamoms, 10-15 whole black pepper, and generous pinch of saffron –about
2-3 times. And make a smooth paste-"ghol" in Hindi, while adding up the sugar syrup from time to
time. When all is done store this mixture paste in fridge. Make thandai with this paste
and cold milk,water and ice cubes, in appropriate proportions and adjust sweetness if required according to your taste buds.

Dahi Vada Namkin Chaat

Ok for this, please don’t ask me the tsp and tbs of each and every
ingredients as I have done it andaz se to be precise. So, mix and match the
ingredients and enjoy the dahi vada namkin chaat.There are many good recipes
for dahi vada in net, and I don’t think to write it down again. Better if you
add mong sprouts or plain soaked green mong or kala chana to this chaat assemble.
Sprinkle generous amount of imli ki khatti chutney, and mirchi ki thikhi
chutney- I mean sweet and spicy tamarind chutney and sweet chili honey chutney.
These two sauces are available now in many superstores. Add in freshly churned cumin powder and red pepper powder for extra spice.
Crush some fried namkins over each dahi-vada, and then top it up with aloo-sev
or aloo bhujia and some fresh coriander leaves.Enjoy.